THAI PEANUT TURKEY CURRY SKILLET
20 ounces ground turkey, 85% lean
1 clove garlic, minced
12 ounces fresh or frozen green beans, cooked *
4 green onions, chopped
1 tablespoons natural peanut butter
1 tablespoon red Thai curry paste
1 tablespoon ginger, grated, or 1/8 teaspoon ground ginger
1 teaspoon fish sauce or soy sauce
1-2 teaspoons granular Splenda, optional
1/2 cup coconut milk
Mix the sauce ingredients in a measuring cup. In a large skillet or wok, brown the meat with the garlic; drain the grease. Add the green beans. Pour in the sauce mixture and mix well. Cook untl the vegetables are heated through. Sprinkle with the green onions.
Makes 4-6 servings
* You can substitute cooked broccoli for the green beans and the counts remain the same.
Per 1/4 Recipe: 413 Calories; 29g Fat; 28g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 275 Calories; 19g Fat; 19g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
This was very simple to throw together and has a nice Thai flavor. It is quite spicy too. I used a bag of frozen microwaveable cut green beans because I had them on hand. Broccoli would be very good in this too. Click the photo to see a close-up.
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